Pikelets or crumpets, whichever you prefer to call them are a perfect receptacle to carry butter. Ideal for these wet days we seem to be having…is there anything better on a rainy day than sitting watching the rain run down the window eating hot buttery crumpets?
Researching recipes I discovered that yeast & bicarbonate of soda produced the best results so that was what I went with here. Along with some patience & a slow cooking process (I only own one cooking ring) the crumpets were lovely & I will be making them again.
1 tsp caster sugar
100ml hot water
7g dried yeast
150g strong white bread flour
100g plain flour
1/2tsp bicarbonate of soda
- In a large bowl mix the flours, salt & sugar together. Then add the dried yeast.
- Mix the milk & water (this will be warm so it can activate the yeast) together then pour into the flour. Mix well.
- Cover & leave for about two hours until it is nice & bubbly.
- Mix the bicarbonate of soda with a little warm water then stir into the bubbly mix. This will bubble even more & fizz. Cover & leave for another half hour. It will then be satisfyingly bubbly – which will make your crumpets bubbly.
- Heat a thick frying pan or flat griddle to a low-medium heat, grease a cooking ring (or as many will fit in your pan if you are lucky enough to have more than one) & place in the pan. Spoon a ladle full of mix into the ring.
- Leave it alone until the top starts to look dry & hole-y. Then flip it over & carefully remove the cooking ring, cook only for a couple of minutes.
- You can now eat your hot crumpet!
As this makes a few I am going to freeze some for a later date, defrost & toast like a shop bought crumpet…I’m sure that will work just fine!
|Heavy flat griddle or frying pancooking rings|